Ree's Baked Fudge Cups
from ButterYum
serves 8 (4-ounce ramekins)
4 whole eggs
1 1/2 cups granulated sugar
1/2 cup Dutch-processed cocoa powder
1/4 cup all purpose flour
1 cup unsalted butter, melted
1/2 teaspoon fine salt
1 teaspoon pure vanilla extract
Preheat oven to 325F. In the bowl of a stand mixer, beat the eggs until light in color. Add sugar, cocoa, flour, melted butter, salt, and vanilla; mix gently until combined. Pour into 8 ungreased 4-ounce ramekins. Place ramekins into a large roasting pan and fill pan with hot water until the water level reaches about half way up the side of the ramekins. Bake 50-60 minutes, or until the top is crusty and the interior is moist, yet firm (shouldn't be liquidy). Serve warm, room temp, or cold - and don't forget to top them with ice cream or whipped cream - or both! PS - I tucked a few leftovers into the freezer and the Hubs loved eating them frozen.
Note: half the recipe above can be baked in an 8x8 casserole dish - adjust baking time and bake until batter is still moist, but set firm and no longer runny.